Original Holiday Dessert Recipe: Raw Pumpkin Pie From Vegan Chef Douglas McNish

Our pal, vegan chef Doug McNish, brags that his raw pumpkin pie recipe is the best ever, and who are we to argue? After all, he’s head chef at Raw Aura, the organic raw restaurant in Toronto. Here’s one way Doug will help you through the holidays (the dessert course, at least):



4 cups shredded pumpkin or sweet potato
1 cup dates, soaked 20 minutes
2 Tbsp freshly chopped ginger
1 tsp freshly ground nutmeg
pinch of ground clove
1/2 cup coconut oil
1 vanilla bean, scraped
1/4 cup almond milk


2 cups pecans
1/2 cup dates
1/2 tsp sea salt

To make filling:

1.    In a high-speed blender, add the shredded pumpkin and almond milk. Blend until smooth.

2.    Add remaining ingredients and blend until everything is incorporated.

To make crust:

1.     Using a food processor, blend the pecans with the dates and salt until crumbly. Press into a 9-inch cake tin.

Douglas McNish is head chef at Toronto’s Raw Aura organic and raw food restaurant, and he also teaches food workshops and gives cooking demos. Doug is into “cruelty-free” food – and we are into him. He has tattoos. And he’s hot. Sadly, Blisstree can’t always get to Canada to visit Doug, but he’s kindly offered to visit us with a new raw or vegan recipe every other week. Check out Doug’s past recipes for Blisstree here.

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    • Rebecca

      I made this for New Year’s day with the family– everyone (except the coconut hater) LOVED it… especially the crust. I used a bit of cinnamon in the crust and I believe it added a LOT. Otherwise, followed the recipe exactly and it was AMAZING (and easy). Thanks for sharing!

    • Kristen

      FYI – the link in this post for Doug’s past recipes is broken.

    • sandra

      after you assemble it, then what refrig it? is it gonna be firm enough to hold when you slice it, I’m extremely intrigued about this! Im always in charge of desserts for holidays due to all the medical issues and allergies with family!!!